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Cookhouse Diary » Recipes » Main Course

Green Peas Soup

Published: May 13, 2023 · Modified: Jul 7, 2023 by Nataša · This post may contain affiliate links · Leave a Comment

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This Green Peas Soup recipe is perfect for fall! With lots of veggies and just four steps, you will have hearty and healthy peas soup.

Green peas soup in a bowl.

This cozy and delicious green peas soup is my grandma’s recipe. Whenever we would have a Sunday lunch at her place, it would often start with green peas soup.

Want to add chicken to your soup? Then try this chicken orzo soup or Serbian-style chicken soup with shredded chicken. Want to add more flavor and make a comforting bowl of stew; then you’ll love this homemade beef stew.

Jump to:
  • Ingredients
  • Why You’ll Love this Recipe
  • How to Make Green Peas Soup
  • Storage
  • What goes well with this Soup Recipe
  • Other Recipes You’ll Love
  • Related
  • Recipe

Ingredients

Green peas soup ingredients.
  • Onion: Onion will give a great base to this green peas soup.
  • Oil: Just a little bit of oil to sauté the onion. You can substitute it for the oil of your preference.
  • Carrots: We are using two large carrots. They are crunchy, tasty, and packed with nutrients.
  • Parsnip: We are using just one parsnip. It will add a unique taste to this soup, and it’s also very nutritious.
  • Green Peas: I used frozen green peas. It’s easy to have them on hand, so you can always enjoy a cozy bowl of soup even when peas are not in season.
  • Water: I used water for this soup recipe. You will notice that I use water instead of chicken stock for most of my soup and stew recipes. That’s because we are adding Vegeta seasoning, which adds lots of flavors.
  • Seasoning: I used Vegeta, salt, and dry parsley leaves for this soup – a short and straightforward list for seasoning, yet with lots of flavors. To learn more about Vegeta, read about it in my hearty homemade beef stew recipe.
  • Pasta: I used the Acini Di Pepe pasta. It’s a small, round-shaped pasta. I like it because it does not soak up a lot of liquid from the soup and does not overwhelm the soup with lots of pasta. You can substitute it with any other small-sized pasta, like orzo.
  • Fresh parsley leaves: Add just a little bit of freshly chopped parsley leaves for added flavor.

See recipe card for quantities.

Why You’ll Love this Recipe

  • Healthy and Nutritious: Packed with vitamins and minerals, this soup is a wholesome choice that supports overall wellness.
  • Vegetarian-Friendly: Perfect for vegetarians, it’s made without any meat or animal products, catering to various dietary preferences.
  • Hearty and Comforting: Its cozy, warming nature makes it a go-to comfort food, especially during colder months.
  • Quick and Easy: With a one-pot method, this soup is simple to prepare, saving time and reducing cleanup.

With the arrival of the fall season, I am always ready for a warm bowl of soup.

How to Make Green Peas Soup

  1. In a large pot, add oil and diced onion and sauté for 5 minutes.
  2. Add carrots, parsnip, and 2 cups of water and sauté for 5 minutes.
  3. Add green peas, seasoning, and 11 cups of water. Bring to boil and then reduce the heat and simmer for 45 minutes with lid slightly ajar. Mix occasionally.
  4. Add pasta and simmer for 15 minutes. Mix occasionally. Add fresh parsley leaves towards the end.

As you can see, it’s effortless and straightforward. There is a little bit of preparation upfront with chopping the veggies, but it’s primarily hands-free once you put it all in the pot.

Green peas soup in a bowl close up.

Storage

Store in the air-tight container in the refrigerator for up to 3 days. Note that the longer the soup sits, the more liquid will disappear due to pasta. You can add more liquid and seasoning if needed.

Just reheat it on the stove, and it will still taste delicious after a couple of days. Whenever I make this green soup, we eat it for 2-3 days alongside another main course I prepare.

What goes well with this Soup Recipe

You can eat this green peas soup on its own and serve it as a vegetarian-friendly meal. Or you can serve it before any other main course meal. It goes well with any meat you prepare.

Also, you can serve it with a French baguette, homemade lard biscuits, or easy yeast rolls.

Other Recipes You’ll Love

  • Djuvec Rice Recipe
  • Sheet Pan Sausage and Veggies
  • Cajun Shrimp and Rice Pilaf

Related

Looking for other recipes like this? Try these:

  • Chicken orzo soup in a bowl overhead shot.
    Chicken Orzo Soup
  • Beef stew in a bowl overhead shot.
    Homemade Beef Stew
  • Cajun shrimp and rice pilaf in a bowl overhead.
    Cajun Shrimp and Rice Pilaf
  • Djuvec rice in a bowl close up.
    Djuvec Rice Recipe

Recipe

Green peas soup in a bowl on a plate.

Green Peas Soup

Nataša
This green peas soup recipe is perfect for fall! With lots of veggies and just four steps, you will have hearty and healthy peas soup.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Soup
Cuisine Serbian
Servings 8
Calories 121 kcal

Equipment

  • Dutch oven
  • measuring cups and spoons

Ingredients
  

  • 1 large onion
  • 2 tablespoon canola oil
  • 2 large carrots
  • 1 parsnip
  • 1.1 lb frozen green peas
  • 14 cups water
  • 5 teaspoon Vegeta seasoning
  • ½ teaspoon salt
  • 1 teaspoon dry parsley leaves
  • ⅓ cup Acini De Pepe pasta
  • 1 tablespoon fresh parsley leaves
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Instructions
 

  • In a large pot, add oil and diced onion and sauté for 5 minutes on medium-high heat.
  • Add sliced carrots and parsnip and 2 cups of water and sauté for 5 minutes.
  • Add peas, Vegeta, salt, and dry parsley leaves and 11 cups of water. Bring to boil and then reduce the heat and simmer for 45 minutes with lid slightly ajar. Mix occasionally.
  • Add pasta and simmer for 15 minutes. Mix occasionally. Add fresh parsley leaves towards the end. Enjoy!

Notes

  •  Use a large pot. I used a 7 QT Dutch oven.
  •  Substitute canola oil for any oil of your preference.
  •  Substitute pasta for orzo or any other small to medium-sized pasta.

Nutrition

Serving: 1gCalories: 121kcalCarbohydrates: 18gProtein: 4gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 891mgPotassium: 297mgFiber: 5gSugar: 6gVitamin A: 3068IUVitamin C: 31mgCalcium: 44mgIron: 1mg
Tried this recipe?Let us know how it was!

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Hi, I’m Nataša – a Serbian-born blogger sharing Balkan comfort food and cozy drinks. These recipes are rooted in tradition and tested in my kitchen.

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